2 butternut squashes cut lengthwise, remove seeds and bake face down on an oiled tray for 30 minutes at 350 degrees. While baking prepare stuffing.

1/2 c. chopped onion
1 lg. clove crushed garlic
1/2 tsp. sage
1/2 tsp. thyme
3 to 4 tbsp. butter
1 c. coarsely crumbled whole wheat bread
1/4 c. chopped walnuts
1/4 c. sunflower seeds
1 stalk chopped celery
Juice from 1/2 lemon
1/4 c. raisins
1/2 c. grated Cheddar cheese
Salt and pepper to taste

Saute onions, garlic, celery, nuts and seeds in butter, cook over low heat until onions are clear, nuts are browned, celery is tender. Add remaining ingredients, except cheese. Cook, stirring, over low heat 5 to 8 minutes. Remove from heat and mix in cheese and squash innards. Pack stuffing into squash cavities -bake, covered at 350 degrees for 25 minutes.